Onion Pakoda

Name: Onion Pakoda
Cuisine: Indian
Ingredients: 3 Onions (Sliced); 1/2 tsp Turmeric Powder; 1/2 tsp Kashmiri Red Chilli Powder; 1/2 tsp Coriander Powder; 1 Lemon Juice of (Secret Ingredient); 4 Green Chillies (Finely Chopped); As Per Taste Salt to Taste; 6 tbsp Chickpea Flour/Besan (Gram Flour); As Required Oil (For Deep Frying)

Rosalyn John @rosalyn_kitchen227

#TheChefStory
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#StreetFoodRecipes

Onion Pakoda is also called Kanda Bhaji. It is a popular street food in Mumbai. An easy and simple savory snack. A popular deep-fried snack recipe made with sliced onions and chickpea flour. The onions have a thin coating of spiced besan batter to form layered fritters. Crispy and Tasty Onion Pakoda with a hot cup of tea taste awesome during the rainy season.

#TheChefStory
#ATW1
#Week1
#Aroundtheworldchallenge
#StreetFoodRecipes

Rosalyn John @rosalyn_kitchen227

#TheChefStory
#ATW1
#Week1
#Aroundtheworldchallenge
#StreetFoodRecipes

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Ingredients

3Onions (Sliced)
1/2 tspTurmeric Powder
1/2 tspKashmiri Red Chilli Powder
1/2 tspCoriander Powder
1 LemonJuice of (Secret Ingredient)
4Green Chillies (Finely Chopped)
As Per TasteSalt to Taste
6 tbspChickpea Flour/Besan (Gram Flour)
As RequiredOil (For Deep Frying)

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Steps

1

Firstly, slice the onions. It should not be too thick or too thin. Crush the sliced onions so that the layers get separated. Only then the onion pakoda will become crispy. Transfer the sliced onions into a large mixing bowl.
2

To it, add turmeric powder, red chili powder, coriander powder, lemon juice, and the finely chopped green chilies.
3

Mix it well. Make sure all the spices are well combined and the onions release moisture. If you have coriander leaves then add them at this stage. Now add salt and mix it well. I added some more chopped green chilies to it. Let it rest for two minutes.
4

Add two tablespoon of besan and mix it well. Add a little besan at a time. Mix without adding any water. The water in the onion is enough to form the mixture.
5

Again add another two tablespoon of besan and mix it well.
6

Again add another two tablespoon of besan and mix it well. Onions should have a fine coating of the besan.
7

Heat oil in a deep frying pan on medium flame. Carefully drop a small portion of the mixture into the hot oil forming a random shape. Fry on medium flame, stirring occasionally. Fry until the pakoda turns crispy and golden brown in color.
8

Remove on a plate lined with tissue paper to drain away the excess oil.
9

Hot, Crispy, and Tasty Onion Pakoda is ready. Enjoy it with a hot cup of tea along with some sauce or chutney or dahi chutney.
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